Comfort food doesn’t have to be complicated, and this creamy spaghetti with meatballs proves it. Think tender, juicy meatballs tucked into a silky sauce that clings to every strand of pasta. It’s the kind of dish that makes the table go quiet for a minute while everyone takes that first bite.
The flavor is cozy and familiar, with a little extra richness from cream and Parmesan. Whether it’s a family dinner or a low-key get-together, this pasta shows up big with very little fuss.
Creamy Spaghetti With Meatballs - Comforting, Rich, and Weeknight-Friendly
Ingredients
- Spaghetti: 12 ounces (about three-quarters of a standard box)
- Ground beef: 1 pound (80–90% lean)
- Breadcrumbs: 1/2 cup (plain or Italian-style)
- Egg: 1 large
- Milk: 2 tablespoons (for tender meatballs)
- Parmesan cheese: 3/4 cup finely grated, divided
- Garlic: 4 cloves, minced
- Onion or shallot: 1 small, finely chopped
- Fresh parsley: 1/4 cup chopped (plus more for garnish)
- Italian seasoning or dried oregano: 1 teaspoon
- Crushed red pepper flakes: 1/4 teaspoon (optional)
- Kosher salt and black pepper: to taste
- Olive oil: 2 tablespoons
- Unsalted butter: 2 tablespoons
- Chicken or vegetable broth: 1 cup
- Heavy cream: 1 cup
- Lemon: 1/2, for juice and zest
- Pasta cooking water: 1/2 cup reserved
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until just shy of al dente. Reserve 1/2 cup of the starchy cooking water, then drain and set aside.
- Make the meatball mixture: In a bowl, combine ground beef, breadcrumbs, egg, milk, 1/2 cup Parmesan, half the minced garlic, parsley, Italian seasoning, 1 teaspoon salt, and several grinds of pepper. Mix gently with your hands until combined; don’t overwork it.
- Form the meatballs: Roll into 1 to 1.5-inch balls. You should get about 18–22 meatballs. Place them on a plate or sheet pan.
- Brown the meatballs: Heat olive oil in a large skillet over medium-high. Add meatballs in a single layer (work in batches if needed). Sear until browned on all sides and mostly cooked through, about 6–8 minutes total. Transfer to a plate; they’ll finish cooking in the sauce.
- Sauté aromatics: Reduce heat to medium. Add butter to the same pan. Stir in chopped onion and a pinch of salt. Cook until soft and translucent, 3–4 minutes. Add remaining garlic and red pepper flakes; cook 30 seconds until fragrant.
- Deglaze and build the sauce: Pour in broth and scrape up any browned bits. Simmer for 2 minutes to reduce slightly. Stir in heavy cream and bring to a gentle simmer.
- Finish the meatballs: Return meatballs and any juices to the pan. Simmer in the sauce for 5–7 minutes, until the meatballs are fully cooked and the sauce has thickened slightly.
- Toss in the pasta: Add cooked spaghetti to the pan, plus a splash of reserved pasta water if the sauce seems too thick. Toss until every strand is coated and glossy.
- Season and brighten: Stir in remaining 1/4 cup Parmesan, a little lemon zest, and a squeeze of lemon juice. Taste and adjust with salt and pepper. The lemon should lift the richness without making it tart.
- Serve: Top with extra Parmesan and chopped parsley. Serve hot, with a green salad or steamed veggies if you like.
What Makes This Special
This recipe blends the best of two worlds: the familiar warmth of classic spaghetti and meatballs and the indulgence of a creamy pasta sauce. Instead of red sauce, you’ll make a quick pan sauce with aromatics, broth, and cream that absorbs all the toasty flavors from browning the meatballs.
The result is a sauce that’s rich without feeling heavy. It’s also weeknight-friendly—most of the work happens in one pan, and it’s ready in under an hour. Add a shower of Parmesan and a squeeze of lemon, and it feels restaurant-worthy.
What You’ll Need
- Spaghetti: 12 ounces (about three-quarters of a standard box)
- Ground beef: 1 pound (80–90% lean)
- Breadcrumbs: 1/2 cup (plain or Italian-style)
- Egg: 1 large
- Milk: 2 tablespoons (for tender meatballs)
- Parmesan cheese: 3/4 cup finely grated, divided
- Garlic: 4 cloves, minced
- Onion or shallot: 1 small, finely chopped
- Fresh parsley: 1/4 cup chopped (plus more for garnish)
- Italian seasoning or dried oregano: 1 teaspoon
- Crushed red pepper flakes: 1/4 teaspoon (optional)
- Kosher salt and black pepper: to taste
- Olive oil: 2 tablespoons
- Unsalted butter: 2 tablespoons
- Chicken or vegetable broth: 1 cup
- Heavy cream: 1 cup
- Lemon: 1/2, for juice and zest
- Pasta cooking water: 1/2 cup reserved
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil.
Add spaghetti and cook until just shy of al dente. Reserve 1/2 cup of the starchy cooking water, then drain and set aside.
- Make the meatball mixture: In a bowl, combine ground beef, breadcrumbs, egg, milk, 1/2 cup Parmesan, half the minced garlic, parsley, Italian seasoning, 1 teaspoon salt, and several grinds of pepper. Mix gently with your hands until combined; don’t overwork it.
- Form the meatballs: Roll into 1 to 1.5-inch balls.
You should get about 18–22 meatballs. Place them on a plate or sheet pan.
- Brown the meatballs: Heat olive oil in a large skillet over medium-high. Add meatballs in a single layer (work in batches if needed).
Sear until browned on all sides and mostly cooked through, about 6–8 minutes total. Transfer to a plate; they’ll finish cooking in the sauce.
- Sauté aromatics: Reduce heat to medium. Add butter to the same pan.
Stir in chopped onion and a pinch of salt. Cook until soft and translucent, 3–4 minutes. Add remaining garlic and red pepper flakes; cook 30 seconds until fragrant.
- Deglaze and build the sauce: Pour in broth and scrape up any browned bits.
Simmer for 2 minutes to reduce slightly. Stir in heavy cream and bring to a gentle simmer.
- Finish the meatballs: Return meatballs and any juices to the pan. Simmer in the sauce for 5–7 minutes, until the meatballs are fully cooked and the sauce has thickened slightly.
- Toss in the pasta: Add cooked spaghetti to the pan, plus a splash of reserved pasta water if the sauce seems too thick.
Toss until every strand is coated and glossy.
- Season and brighten: Stir in remaining 1/4 cup Parmesan, a little lemon zest, and a squeeze of lemon juice. Taste and adjust with salt and pepper. The lemon should lift the richness without making it tart.
- Serve: Top with extra Parmesan and chopped parsley.
Serve hot, with a green salad or steamed veggies if you like.
Keeping It Fresh
Leftovers keep well and often taste even better the next day. Store in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or milk to loosen the sauce and warm gently over low heat.
For freezing, cool completely, then freeze the meatballs and sauce without the pasta for up to 2 months. Cook fresh spaghetti when you’re ready to serve and toss with the thawed, reheated sauce.
Why This is Good for You
This dish brings a balanced mix of protein, carbs, and fat, so it’s satisfying and steady on energy. Lean ground beef offers iron, zinc, and B vitamins, which support energy and focus. Parmesan adds calcium and umami, meaning you can use less salt without losing flavor. Parsley and garlic bring antioxidants and brightness. If you want to make it lighter, swap in half-and-half for the cream or use ground turkey; you’ll still get a creamy, comforting bowl.
Pitfalls to Watch Out For
- Overmixing the meat: This makes tough meatballs.
Mix just until combined.
- Skipping the browning step: Browning builds flavor and gives the sauce a savory backbone.
- Boiling the cream hard: A gentle simmer keeps the sauce smooth. A rolling boil can split it.
- Undersalting the pasta water: The pasta should taste seasoned before it hits the sauce.
- Adding lemon too early: Add at the end. Too much acid during simmering can curdle dairy.
Variations You Can Try
- Turkey or chicken meatballs: Lighter but still juicy.
Add an extra tablespoon of olive oil to the mix.
- Mushroom boost: Sauté sliced cremini with the onions for earthy depth.
- Spinach fold-in: Stir a few big handfuls of baby spinach into the hot sauce until wilted.
- Sun-dried tomato twist: Chop and add to the sauce for tangy sweetness and color.
- Herb-forward: Swap parsley for basil and chives; finish with a few torn basil leaves.
- Gluten-free: Use gluten-free spaghetti and breadcrumbs.
- Extra-cheesy: Mix Pecorino Romano with Parmesan for a sharper bite.
FAQ
Can I Make the Meatballs Ahead of Time?
Yes. Shape and refrigerate them for up to 24 hours, or freeze raw on a sheet pan until solid, then bag and keep for up to 2 months. Thaw in the fridge before browning, or brown from frozen over slightly lower heat and extend the cook time.
What If I Don’t Have Heavy Cream?
Use half-and-half and simmer a bit longer to reduce.
You can also combine 3/4 cup milk with 1 tablespoon cornstarch whisked in; add gently and simmer until thickened.
How Do I Keep Meatballs From Falling Apart?
Use the egg and breadcrumbs as binders and chill the formed meatballs for 15–20 minutes before cooking if you can. Brown them without moving too much until a crust forms, then turn.
Can I Bake the Meatballs Instead of Pan-Frying?
Absolutely. Bake on a lined sheet at 425°F (220°C) for 12–15 minutes, until browned and just cooked through.
Add them to the sauce to finish and soak up flavor.
What Pasta Shapes Work Besides Spaghetti?
Fettuccine, linguine, or bucatini are great long-shape swaps. Short shapes like rigatoni or penne also work well and hold the sauce in their ridges.
How Can I Make It Spicier?
Add more red pepper flakes with the garlic, or swirl in a teaspoon of Calabrian chili paste when you add the cream. Taste and adjust so the heat complements, not overwhelms.
Is There a Dairy-Free Option?
Use a dairy-free cream alternative designed for cooking and skip the Parmesan, or use a dairy-free hard cheese.
Add a bit more lemon and salt to keep the flavor balanced.
Why Add Lemon to a Creamy Sauce?
A touch of acid brightens rich flavors and keeps the dish from feeling heavy. It won’t taste lemony if you use a light hand—it just wakes everything up.
In Conclusion
Creamy spaghetti with meatballs is the kind of meal that turns an ordinary evening into something special. It’s comforting and rich, yet simple to pull off with pantry staples.
With tender meatballs, a velvety sauce, and a fresh pop of lemon, it hits every note. Keep this recipe in your back pocket for busy nights, casual dinners, or when you just want a bowl of something that makes everyone happy.
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